Author Notes
Apples are among my very favorite foods, and I love them as the sweet, crisp edge in an otherwise savory dish -- the combo here allows the spices to really pop. This lovely, simple salad works served warm, just after the lentils are cooked, or at room temperature -- let the lentils cool in the fridge or on the counter before mixing in the apples and lemon juice. —Meister
Ingredients
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1 tablespoon
olive oil
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2
cloves garlic, minced
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1 teaspoon
ground black pepper
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1 teaspoon
ground cumin
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1 teaspoon
ground coriander
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1/8 teaspoon
cayenne (optional)
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salt to taste
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1 cup
green or brown lentils
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2 cups
water
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1
red onion, thinly sliced
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2
tart red apples, diced (Braeburn or Cameos work well)
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juice of one lemon
Directions
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In a medium pot, heat the olive oil over medium heat; add garlic and cook until soft, but not brown (2-3 minutes).
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Stir in spices and lentils and mix together well. Cook until fragrant (2 minutes).
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Add water and bring mixture to a boil; reduce heat, cover and simmer until lentils are soft and the water is absorbed (25–35 minutes).
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In a large bowl, combine lentils, red onion slices, apples, and lemon juice. Serve warm or at room temperature (for the latter, let the lentil-onion mixture cool for 30 minutes before adding the apples and lemon juice).
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